White Chip Chocolate Cookies My Way Recipes

WHITE CHIP CHOCOLATE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, baking soda and salt; stir into the creamed mixture. Fold in the white chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven, until cookies are set. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

CHOCOLATE CHOCOLATE WHITE CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• Using a mixer, cream the butter and sugar until fluffy, scraping the sides once. Add the eggs, one at a time, mixing after each addition. Mix in the vanilla.
• Sift together the flour, cocoa, baking soda and salt, and then add in batches to the mixer, mixing until just combined after each addition. Gently blend in the white chocolate and chocolate chips.
• Using a cookie scoop, add 1 tablespoon portions to a baking sheet. Bake until the cookies are done but still soft and chewy, about 8 minutes.
• Let cool on a baking rack. Yummy!

WHITE CHOCOLATE CHIP COOKIES

Steps:

• Sift the flour, baking powder, baking soda and kosher salt into a large bowl.
• Beat the butter, brown sugar and granulated sugar in a large bowl with a handheld electric mixer on medium-high speed until pale and fluffy, about 4 minutes, scraping down the sides of the bowl as needed. (Alternatively, use a stand mixer fitted with the paddle attachment.)
• Beat in the egg until combined, then beat in the vanilla. Reduce the mixer speed to low. Add the flour mixture and beat until combined. Fold in the white chocolate chips with a rubber spatula.
• Press plastic wrap directly onto the surface of the dough and refrigerate for at least 1 hour or preferably overnight.
• Position racks in the top and bottom thirds of the oven and preheat to 375 degrees F.
• Use a 1-ounce scoop to scoop the dough onto two ungreased baking sheets about 2 inches apart. Sprinkle the cookie with the flaky sea salt.
• Bake until the cookies are golden around the edges, but still soft in the middle, 12 to 15 minutes, rotating the pans halfway through from top to bottom and front to back. Let the cookies cool on the baking sheets for 10 minutes, then transfer them to a wire rack to cool completely, about 30 minutes.

MRS. FIELD'S CHOCOLATE CHIP COOKIES - MY WAY

Steps:

• Preheat oven to 350°F.
• In a larger mixing bowl, cream the butter, sugar, eggs and vanilla well.
• Pulverize the oatmeal in a blender a little at a time.
• Combine dry ingredients in a large bowl.
• Combine the wet and dry ingredients.
• Stir in the chocolate chips and nuts.
• With your fingers, place golf-ball-sized dough portions, 2" inches apart on an ungreased cookie sheet.
• Bake 8-9 minutes or until edges are light brown.
• My "healthier" substitutions:.
• For the 2 cups of flour, I use 1 1/2 cups whole wheat pastry or organic oat flour PLUS 1/2 cup soy flour.
• For the sugar, I substitute fructose.

WHITE CHIP CHOCOLATE COOKIES (TOLL HOUSE)

Steps:

• Preheat oven to 350.
• Combine flour, cocoa, baking soda, and salt in a small bowl.
• Beat butter, granulated sugar, brown sugar, and vanilla extract in large mixing bowl with an electric mixer.
• Add eggs one at a time, beating well after each addition.
• Gradually beat in flour mixture.
• Stir in white chocolate chips.
• Drop by well-rounded teaspoons (I did tablespoon measures and got 48 cookies) onto ungreased baking sheets.
• Bake for 9-11 minutes.
• Let cool on baking sheets for 2 minutes.
• Transfer to wire racks and let cool completely.

WHITE CHIP CHOCOLATE COOKIES MY WAY

Steps:

• Preheat oven to 325 degrees.
• Beat together butter and sugars until creamy. Add eggs one at a time and beat until light and fluffy.
• In large mixing bowl sift together flour, cocoa, baking soda, baking powder, and salt.
• Add dry ingredients to egg mixture in two batches, blending well after each addition.
• Stir in chips.
• Drop by tablespoonful onto ungreased baking sheets.
• Bake cookies 10-15 minutes. Do not over bake, cookies will be soft. They puff while baking and will flatten some upon, cooling.
• Allow cookies to cool slightly on pan before transferring to a cooling rack. Cool completely before storing.